Italian Food
I'm not sure if we have any Italian blood, in my family. I do know I love the food.
Click on the recipe name and you'll be taken to that recipe below:
Mom's Spaghetti Sauce - the sauce I grew up with.
Meatballs - basic recipe I've put together over time.
Vodka Sauce - found on the net.
Pasta Fagioli - from my Mom's friend, Dot.
Mom's Spaghetti Sauce
2 tbsp Olive oil
4 cloves garlic
1 large onion, chopped fine
1 green pepper, chopped fine
2 lbs meat (I like a mix of beef and sausage)
1 small can tomato paste
1 1/2 cans water (using the tomato paste can)
3 or 4 cans tomato sauce
1 tbsp oregano
1 tsp basil
1 tsp rosemary
1 tsp marjoram
1/2 cup sugar
1 cup red wine
Sauté garlic, onion and green pepper in the olive oil. Brown meat in a separate
pan and drain. Add tomato paste, water and tomato sauce to the veggies and oil.
Cook about 5 minutes to heat. Add spices, wine and meat. Simmer at least 2
hours. I actually like to prepare this a night or two in advance and let it sit
in the fridge before you heat and eat. This really allows the spices to combine.
I tend to make my version a little thicker and sweeter than Mom's, but there's not a huge difference. I like to be able to stand a spoon up in the middle of my sauce. For the meat, I usually add at least some ground beef and and usually some ground Italian sausage (a pound or so of each), then I like to make meatballs and add sausage links. In either case, be sure the meat is mostly cooked before you add to the sauce, this will reduce the grease in the sauce.
Meatballs
3/4 - 1 lb. ground pork
3/4 - 1 lb. ground beef
1 lg egg
1 cup bread crumbs (fine ground & seasoned)
1/4 cup Onion -- chopped & sauted
2 lg cloves of fresh garlic -- minced and sauted
2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp Worcestershire sauce
2 tbsp Parmesan cheese
Sauté the onions and garlic in a pan with olive oil until the onions are translucent. Mix all of the ingredients in a large bowl and form into balls, sized according to your choice.
To cook in a skillet:
Heat 1
Tbsp Olive oil in a large skillet, cook the meatballs over medium heat until
brown, about 20 minutes. Drain off excess fat.
To cook in the oven:
Place the meatballs in a lightly greased baking pan, using a muffin pan (small or large depending on the size of the meatballs) works well, too (kudos to Alton Brown). Bake, uncovered, in a 400 degree oven until light brown, about 20 minutes. Drain off the excess fat.
Vodka Sauce
1/4 lb Bacon, cut into 1/2-inch pieces
2 cup Finely chopped yellow onions
1/2 teaspoon Crushed red pepper
2 tablespoons Minced garlic
1 14-ounce can crushed tomatoes
1 cup Vodka
1 cup Heavy cream
1/4 cup Chopped basil
Grated Parmesan, for serving
In a skillet, cook the bacon over medium-high heat until the fat is rendered and
just beginning to brown, about 4 minutes. Add the onions and crushed red pepper
and sauté until soft and slightly caramelized, about 6 minutes. Add the garlic
and cook for 1 minute. Add the tomatoes and stir well to combine. Cook for 2
minutes, stirring. Add the vodka and cook until slightly reduced, 3 to 4
minutes. Add the cream, and cook, until thickened, about 2 minutes. Remove from
the heat and stir in the basil. Serve immediately with grated Parmesan, if
desired. This recipe is also great if you add some fresh shrimp about 10 minutes
before you're ready to serve. Take care not to over cook the shrimp, they cook
fast.
Pasta Fagioli
4 to 6 cups water
3 cans (1 lb size) red kidney (or cananelli) beans - drained
2 cans chicken broth
1 can (I lb size) diced tomatoes
2 carrots - sliced
1 medium onion
2 garlic cloves - minced
2 teaspoons parsley flakes
1 teaspoon dried basil
4 teaspoons chicken bullion
salt & pepper to taste
1/8 lb. elbow macaroni - cooked
parmesan cheese (optional)
Start with 4 cups of water( add more as needed. Sauté onion and garlic. Add all
ingredients except macaroni. Simmer 30 minutes to 1 hour Add macaroni and serve.
Offer parmesan cheese at table.
Note: 1/2 package of chopped frozen spinach can also be added at start of
cooking if desired.